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Goat Cheese and Panko-Crusted Australian Leg of Lamb

Servings: 8

Tangy goat cheese and mustard help the crunchy crust of panko crumbs cling to this garlic-and-rosemary-studded roast lamb. If your panko isn’t quite as golden-brown as you’d like it once the lamb is fully cooked, you can put it under the broiler (on the lower rack) for a minute or two, keeping a close watch so that it doesn’t burn.


  • 1 semi-boneless leg of Australian lamb (about 4-1/2 lb.), excess fat removed, tied
  • 4 cloves garlic, cut lengthwise into quarters
  • 16 1-inch sprigs fresh rosemary, plus 1 tsp. minced
  • Kosher salt
  • 5 Tbs. olive oil
  • 8 oz. fresh goat cheese, at room temperature
  • 1 Tbs. Dijon mustard
  • 1 cup panko
  • Freshly ground black pepper


  • Position a rack in the lower middle of the oven and heat the oven to 375°F. Trim any excess fat from the lamb. With the point of a knife, make 16 slits all over the lamb and insert a sliver of garlic and a rosemary sprig into each slit.
  • Heat 2 Tbs. of the oil in a large, heavy ovenproof skillet or a flameproof roasting pan over medium-high heat. When the pan is hot, sear the roast until browned lightly on all four sides. Transfer the meat to a cutting board and cut away the twine.  Carefully pour the hot fat out of the pan.
  • In a medium bowl, mash and stir together the goat cheese and 1 Tbs. olive oil until smooth. Stir in the mustard.  In another medium bowl, combine the panko with the remaining 2 Tbs.  olive oil, the rosemary, 1 tsp. salt, and 1/4 tsp. pepper.
  • Pat the lamb dry. Spread the goat cheese-mustard mixture on the three exposed sides of the lamb, then pat on the panko, pressing firmly so it adheres. Return the lamb to the pan and put in the oven. Roast until an instant-read thermometer inserted in the thickest part of the leg reads 145°F for medium rare, about 1 hour and 30 minutes. Let the lamb rest for 15 minutes before carving.


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Reviews (2 reviews)

  • User avater
    fiorino | 04/08/2019

    This is my most favorite recipe..but personally, I buy the Hand of the Lamb and not the Leg...Because.the Hand is more Jucy and softer...Thank you..

  • Sjmont | 03/26/2018

    Too bad this is not a recipe for good old American lamb! Why is that so difficult to find at U.S. grocery stores?

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